CRAWFISH ENCHILADAS

1 stick butter
1/4 cup all-purpose flour
3/4 cup diced onion
1 clove garlic, minced
1/2 cup diced green bellpepper
2 pounds crawfish tails, rinsed and drained
3/4 cup diced tomatoes with green chiles, drained
1/2 cup chicken broth
3 cups half and half
1 Tbsp Cajun seasoning
1 tsp. sugar
1 tsp. chili powder
8 oz. cheddar cheese, shredded
12-16 corn tortillas
Green onions for garnish

Preheat the oven to 350 degrees. Melt all but a Tablespoon of the butter in a saucepan. Stir in the flour. Cook to form a blond roux, stirring constantly. Melt the remaining butter in a heavy saucepan or Dutch oven. Add the onion, bellpepper and garlic. Saute until tender. Add the crawfish, tomatoes with green chiles and broth. Saute for 5 minutes. Stir in the half and half, Cajun seasoning, sugar and chili powder. Bring to a boil and stir in the blond roux. Cook for 15 minutes or until thickened, stirring constantly. Fold in half of the cheese. Cook until melted, stirring constantly. Alternate layers of the tortillas and crawfish mixture in a 10×13-inch baking pan coated with nonstick cooking spray, beginning with the tortillas and ending with the crawfish mixture. Top with the remaining cheese. Bake for 20 minutes. Broil for 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before serving, and sprinkle with green onions.

Adapted from Something to Talk About: Occasions We Celebrate in South Louisiana cookbook by the Junior League of Lafayette. The original recipe calls for heavy cream and Velveeta cheese.